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European Food Research and Technology

, Volume 245, Issue 10, pp 2279–2292 | Cite as

Compositional characterization of commercial sparkling wines from cv. Ribolla Gialla produced in Friuli Venezia Giulia

  • Sabrina Voce
  • Domen Škrab
  • Urska Vrhovsek
  • Franco Battistutta
  • Piergiorgio ComuzzoEmail author
  • Paolo SivilottiEmail author
Original Paper
  • 117 Downloads

Abstract

Ribolla Gialla (RG) is a white grape variety used in the production of high-quality sparkling wines. It is cultivated in a limited area between Friuli Venezia Giulia (FVG—Northeast Italy) and Slovenia; for this reason, there is little information about the composition and chemical characteristics of the sparkling wines produced. This work used different analytical approaches (FTIR spectroscopy, UHPLC–MS/MS, liquid–liquid extraction, SPE and SPME–GC–MS) to characterize thirty-three commercial sparkling RG wines from different areas of FVG. The characteristics included the overall volatile profile and content of terpenes, C13-norisoprenoids, lipids, and metabolites of aromatic amino acids. The aroma profile of RG wines was mainly characterized by fermentative esters and β-damascenone, whereas other norisoprenoids and varietal aromas were below the odor threshold. Appreciable amounts of certain fatty acids were found (e.g., palmitic acid), which could be potentially correlated with greater foam stability. However, high concentrations of aromatic amino acids metabolites highlighted a higher risk of developing atypical aging defects.

Keywords

Ribolla Gialla Sparkling wine Volatile compounds Aromatic amino acids metabolites Lipids 

Notes

Acknowledgements

This research was financially supported by Friuli Venezia Giulia Region (LR 29 Dec 2016, n. 25, art. 3, paragraphs 6-10. Project Title: Maturation parameters and optimization of the agronomic and enological techniques for the production of quality sparkling wines, Jul 2017–Dec 2019) and by the ADP 2017 project and PhD scholarship (D.S.) funded by the Autonomous Province of Trento. The authors are grateful to Dr. Matteo Corradin for his cooperation in aroma analyses.

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.

Compliance with ethics requirements

This research was carried out in compliance with ethical standards.

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Copyright information

© Springer-Verlag GmbH Germany, part of Springer Nature 2019

Authors and Affiliations

  • Sabrina Voce
    • 1
  • Domen Škrab
    • 1
    • 2
  • Urska Vrhovsek
    • 2
  • Franco Battistutta
    • 1
  • Piergiorgio Comuzzo
    • 1
    Email author
  • Paolo Sivilotti
    • 1
    Email author
  1. 1.Department of Agricultural, Food, Environmental and Animal SciencesUniversity of UdineUdineItaly
  2. 2.Department of Food Quality and NutritionEdmund Mach Foundation, Research and Innovation CentreSan Michele all’AdigeItaly

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